Hot Dishes
Scallion Mushroom Bean Curd
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This quick and flavorful stir-fry combines dried tofu, mushrooms, and scallions with aromatic Sichuan peppercorns for a dish that’s both simple and packed with umami richness. The dried tofu adds a satisfying chewiness, while the mushrooms bring earthy depth, all enhanced by the bold, citrusy heat of Sichuan peppercorns. Stir-fried over high heat, the ingredients retain their texture and absorb the fragrant oil, creating a dish that’s crispy, savory, and irresistibly aromatic. Perfect as a side or a light main, this recipe is a fantastic way to enjoy plant-based ingredients with a punch of Sichuan-inspired flavor. Ready in just minutes, it’s an easy yet impressive dish for busy weeknights or a tasty addition to any meal.
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- dried tofu 100g
- mushrooms 50g
The aromatics
- scallions 30g
The sauce & seasonings
- Sichuan peppercorns 1 tsp
- oil 1 tbsp
menu_book Directions
1
Step 1
Cut the dried tofu and mushrooms into shreds, and cut the scallions into segments.
2
Step 2
Heat the oil in a wok, add Sichuan peppercorns and stir-fry until fragrant, then add mushrooms, dried tofu, and scallions, stir-fry over high heat for 2 minutes, add salt and serve.
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